Improved process of manufacturing sugar frq



.To' allteam it may concern:

- operation beingcarried on principally by means OfSllCi-i'lltEllhilSdl-S every farmer aireadypos- "ttlS Patent of the lfnited States.

dispensing with the use of lime and the producing of sugar without molasses, ma y be de- .to the wind. :The desiccation,-when sliced as dried, the subsequent steps of the processinay injury will result from keeping the beets in a drystate for any length'of tiiue. l.

STAT

O FI

Josnrn noun, JR, or nos'roy, irtssluiitsl-lris.

' Spcciiieation i 'orniin part of Letters Patent No. 555. duh-d July 26. F33.

Be it known that l, JOsI-IPII lIUuD, Ji'., ot'

Boston, in the State ot".\l.assacluise.t: ts, have in vented an Improved Mode oi"Mannliicturiug Sugar from Beets, by which the process is so much fai-iiitatnd as to enable every cultivator to perform it in his own family with grcntecouomy and ciiicicnny, the apparatus employed not beingcostly-in the first instaurqand the scsscs, of which the following is. a specification.

The beets,at'ter being takeu'i'rom the ground and freed from all. extraneous mat tenure to be t cut into slices, the thickness nf-u hich should not much '(xcecd one-eighth of an inch. I}

have invented a machine for the purpose oti performing this operation,which is more efl'ective than any other with which I am acquainted, and for which -I have obtained Let: The beets are to be taken out of the ground as soon as they are perfectlymatured, and are to be then stored in a-cellar or other suitable place, as otherwise they rapidly undergo a change an proper period for this operation is the earliest exposed to a freezing temperature, so as to ter they are cut. This freezing is an essential nominated its characteristicteatures. i

, To dry the beets, after slicing them they maybe spread out upon cloths ,or upon net-J ting, or in any other manner in which they will be most completely exposed to the frostand abo e t1ireeted, regnir cs bnta short space of time, and is effected without injury to the saccharine principle. After being, thus frozen and be performed at anytime, as not the slightest When it is desired to proceed to obtain the sugari'rouz the beets immediately, theymay acid, as before directed.

lnraovto PROCESS OF MANUFACTURING some men BEETS.

he subiectcd to the freezing process only, then .-i hawcd, and submitted to pressure.

mined in them, mayai'tcrward be dried and kept as food for cattle.

When the sugar is to be extracted from the dried beets. which may be done at any season, they are to be steeped in pure water, which will take .up all, the. soluble matter-an elt'ect consrqnent npouthe change produced in the beet by freezing. The qiian'tityot' water need only be such as shall sniliccto cover the beets, and may be about one-half of that which was lost in the process of drying.

The soluble material consists principally of the sugar, the muciluge, anda portion of coloiiug-niattcr.

'To free the sugar from the n ucilage and coloring-mattcr, I generally acidulate the water before pouringit upon the dried beets by adding to it a minute portion of sulphuric acid. Thequantity of this cannot be easily designated, otherwise than by observing that it must be no greater than shall sutiice to render matter, which may he from three to four hours when cold water is used, buta much shorter period will snllice with hot water, ldrain ott' and press out the solution from the residual matter, and then add thereto the' sulphuric In the l'orinerinode but little of the mucila'gcand coloriuganatter are taken into solution. In thelatterihey are precipitated or so far-disengaged from their combination with the sugarthat they separate in the form of scum, ;ind. are readily removed when the liquid is boiled. Theliquid thus prepared is to be put [into a boiler and placed over tithe, a portion of the white of eggs or other fining being added; When brought to a boiling-heat a scum will rise, which is to he reinored after damping or taking the kettle from the tire, which is to be repeated as long i as any. scum rises.

The next operation is to filterthe liquor through animal charcoal, ivory, or bone-biacl;. A stratum ot'-two or three inches in thickness ftrilhsuliiec t'or equity uset'ul purpose n'hen' tile previous preparation has been as above directed. Iii-e sirnp will comethrough pert'ectlyfine, and nearly as colorless a's'water. There will, 1

' however, beavery slight yellowish-green tinge,

'resultinf, apparently from the presence of a peculiar principle in the beet. This material separates when crystallization takes place. Although its quantity is minute audits weight scarcelyappreciable, it will. it' left among the it throughontand then press'itagain. '.lhisop-. eration re uires but little time, and should be i repeated until the'sugar is tit to pack.

The evaporating of the irater from the sugar preparatory to its crystallization may be in great partpcrt'orined over-an open tire with- It may be completed 1 cold air .andtreated in the manner set forth out danger of injury. v by placing the evaporating-pan in a vessel of water kept at about-150? ot' Fahrenheit's ther-,{ momcter. When this is performed earlyin the 5 season, or by taking beets which have been frozen and dried at the proper time, there will not be the smallest portion of molasses produced, the whole of this sugar being crystal- 'lizable.- In very cold weather a large part of the water may be removed in the form of ice. by allowing it to freeze; and much labor and \Yhen the clarified sirup issufiicientlyconcentrated,smallbrilliantcry 1 tals will appear upon the sides and bottomot fuel he thus saved.

ing' in'si-ze, and that portion of the sirupfroni which the air is excluded continues in a persugar then takes place, and whatever of impurity may hareremained in the liquor will rise to the surface. This portion crystallizes more slowly than theother; but by drawing it olf and again exposing it to heat it will readiiy formgood sugar, i r 4 Having thus fully described thelprocess which I have devised for the mannfacturiugot' beet-sugar, I do hereby declare that what I claim as my invention, and desire to secure by The preparing ot the uncut steps of the process by exposing them in tllllt slices to the-afctionot' frost, after which they may be directly thawed and submitted to pressure, or they may be dried bya'currentot' at any convenient time, it being alwaysobserved that when the process for the extraction of the sugar iscom nenc'eil it must becompletcd without delay-as upon this depends the ability to produce the sugarwithout molasses and without the en'i-ploy neut of lime to correctacidit r. V

' -'.IOSEPH IICRD, JR.

' \Vitnessesr Lm'rox THORN, C-. II. A Storm-attain.

I I u tlii'crnst soon forms over tlie Sur- H face of' t'lieliquor. j The crystals go onincreas beets for the shbsc- 

